ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Tarragon
[also Little Dragon, Mugwort, Herbe au Dragon]
(Artemesia dracunculus)
Family: Compositae
Native to Central Asia and Siberia, this herb is particularly common
in France and prized in French cuisine. Tarragon is a member of the
Composite family, closely allied to Wormwood, and a perennial herb cultivated
for the use of its aromatic leaves in seasoning, salads, and in the
preparation of Tarragon vinegar. It was apparently introduced to Southern
Europe from the Near East by the Crusaders. Tarragon leaves are used
either fresh or dried. Fresh tarragon has thin, pointy, dark green leaves
which have a licorice-like flavor. In addition to French cuisine, Tarragon
is used in many sauces, including bearnaise. Tarragon is used to infuse
vinegar and olive oils, imparting an interesting taste.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
